Fried finger rice cake with vegetables
By AvisRowe
Influenced by the flowers and fish, they became uncontrollable about rice cakes, and everyone was eager to participate in the competition again. I was thinking about participating. Hehe, where's the rookie bird?
Recipe Recommendations
- Finger Rice Cake 250 grams
- garlic sprouts 100 grams
- carrots 20 grams
- Shanghai green 2 trees
- water rice cup
- olive oil appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
Steps for Fried finger rice cake with vegetables
1
Cut garlic sprouts into sections, cut leeks into sections, cut carrots into long slices, and cut green slices into sections. Set aside.
2
The rice cakes are in one piece with your fingers. Break them apart. If they are difficult to break, use a knife to slide them on your head along the mark and break them again.
3
3. Start the pan, heat the oil, add the vegetables together and stir fry. Because there are garlic sprouts, I don't use onions and ginger. Stir fry for a minute or two, add the rice cake, stir fry the rice cake until it is a little soft and add water.(In fact, you can cook it on high heat without adding water. I am considering that I have a little baby at home, so it will be less soft.) Add the soy sauce and cook for 4-5 minutes, turning it off from time to time. The rice cake will stick to the pan. Add salt and chicken essence, and you can be taken out of the pan.